D'Open Kitchen

COOKING FOR THE SOUL

Sayur Asem

Name: Sayur Asem
Ingredients: 1 tsp cooking oil; 85 g melinjo or raw peanuts; 85 g long beans cut into 2-inch length; 2 sweet corns (cut into 1 or 2 inch pieces); 2 large chayotes (peeled and cubed); 6 of cabbage leaves (cut into large piece); 2 tomatoes (quartered); 3 bay leaves/daun salam; 8 cups water; 2 Tbsp seedless tamarind paste + 3 Tbsp warm water; 2 Tbsp Gula Jawa or brown sugar; Salt to taste; Ground Spices:; 1 Thumb-size of galangal (mashed it with the side of a cleaver or heavy object and remove later before serving); 3 shallots; 1 bird's eye chilis (more if you want it spicier); 5 red chilis; 3 cloves garlic; 4 candlenuts/kemiri; 1 tsp of shrimp paste /terasi

Recipe by

Trish yee

Embark on a flavourful journey with our Sayur Asem recipe. This traditional Indonesian dish harmonises the tanginess of tamarind with an array of fresh vegetables, creating a symphony of sweet, sour, and savoury notes that dance on your palate. Each spoonful is a celebration of Indonesia's rich culinary heritage, showcasing the artful balance of ingredients that define the dish. Whether enjoyed as a comforting bowl on its own or as a delightful accompaniment, our Sayur Asem promises a taste of authenticity that's as vibrant and diverse as the Indonesian archipelago itself, offering a tantalising exploration of tastes in every savoury bite.

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Course Snack

Cuisine Indonesian

Ingredients

1 tsp cooking oil
85 g melinjo or raw peanuts
85 g long beans cut into 2-inch length
2 sweet corns cut into 1 or 2 inch pieces
2 large chayotes peeled and cubed
6 of cabbage leaves cut into large piece
2 tomatoes quartered
3 bay leaves/daun salam
8 cups water
2 Tbsp seedless tamarind paste + 3 Tbsp warm water
2 Tbsp Gula Jawa or brown sugar
Salt to taste
Ground Spices:
1 Thumb-size of galangal mashed it with the side of a cleaver or heavy object and remove later before serving
3 shallots
1 bird's eye chilis more if you want it spicier
5 red chilis
3 cloves garlic
4 candlenuts/kemiri
1 tsp of shrimp paste /terasi

Instructions

Put all the ingredient for ground spices into a food processor and process into a fine paste, you may need a little water to get it going. Set aside. Mix tamarind paste with warm water and mash with back of the spoon to get the tamarind juice, discard the solid
Preheat a large pot and add cooking oil. Add in the paste and stir-fry until fragrant, about 1 minute. Add bay leaves, and beef broth. Bring it to a boil and then add in the rest of the vegetables and then lower the heat and let it gently simmer for about 30 minutes or until all the vegetables are cooked through but not mushy. Have a taste and season with more salt and sugar as needed. It should be sweet, tangy, savory, and slightly spicy
Serve with rice and other dishes as part of multi-course meal

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.